Page 431 - YC Cooking School

Ingredient substitutions, shortcuts and time-saving tips

1. To save time and precious shelf space in your fridge, you can defrost a frozen turkey
in a cold water bath, remembering to change the water every 30 minutes.
2. If you’re finding it a challenge to source a turkey, sub it out for a few chickens. The
same techniques for stuffing and seasoning apply. For roasting, work on 20 minutes

per 500g (1 pound) with an extra 15 minutes at the end. To be sure a chicken is done,
test it with a meat thermometer. At 74°C (165°F), a chicken will be perfectly cooked.
3. Use leftover meat from the carcass to make delicious turkey sandwiches or wraps.
Cooked turkey will keep in the fridge for up to three days.
4. If the turkey skin tears while you’re working with it, layer it with streaky bacon and
you’re good to go.
5. Although the homemade versions will always be superior, you can save time by buying
ready-made stuffing and gravy.

Tools used in this lesson

Below you will find the list of the tools we used in lesson 2. To see the full Festive Cooking
Collection, head this way.

Oil and vinegar dispensers
Pepper mill
Salt keeper
Frying pan
Wooden spoons

Milk jug
Chopping board
Utility knife
Chef's knife
Microplane
Roasting tray
Sieve
Saucepan

Whisk
Carving set

Learn to cook online at learn.yuppiechef.com

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